Recipe
Homemade Flour Tortillas
These homemade flour tortillas are soft, chewy, and much better than store-bought. With only a handful of pantry staples, you’ll be able to create fresh tortillas for tacos, wraps, and more.
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Homemade flour tortillas are a staple in many kitchens, prized for their soft texture and buttery flavor that’s impossible to match with store-bought versions. Using simple ingredients and a ceramic pan, you'll create tortillas ideal for munching, folding, or dipping. The dough comes together quickly, with no special equipment needed, and the results are warm, pliable tortillas perfect for all your favorite Mexican or Tex-Mex dishes.
Ingredients
For the Tortillas
- 3 cups all-purpose flour (scoop and level for accuracy)
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/3 cup neutral oil (such as extra virgin olive oil or vegetable oil)
- 1 cup warm water
Instructions
- In a large mixing bowl, combine the flour, salt, and baking powder. Mix well with a wooden spoon or spatula.
- Make a well in the center and add the oil and warm water.
- Stir together until a shaggy dough forms and most of the flour is incorporated.
- Turn the dough out onto a lightly floured surface and knead for 1-2 minutes until smooth and cohesive.
- Divide the dough into 12 equal pieces. Roll each piece into a ball and cover with a slightly damp towel. Let the dough rest for at least 15 minutes (or up to 2 hours for softer tortillas).
- Roll each dough ball into a circle about 6–8 inches in diameter and approximately 1/8 inch thick, dusting lightly with flour as needed to prevent sticking.
- Preheat a ceramic frying pan over medium heat.
- Place one tortilla in the dry pan. Cook 45–60 seconds, or until light golden brown spots appear and the tortilla puffs slightly.
- Flip and cook the other side for about 30 seconds, or until golden spots form.
- Remove the tortilla and wrap in a clean kitchen towel to keep warm while you cook the remaining tortillas.
Notes
Allowing the dough to rest is essential for soft, easy-to-roll tortillas. Wipe excess flour from the pan between batches for best results. Tortillas can be stored in an airtight container once cool and reheated in the pan or wrapped in foil in the oven.
The Asai Ceramic Frying Pan is ideal for everyday cooking thanks to its Swiss-engineered Procera™ ceramic coating that’s completely free from PFAS, PTFE, and other hidden toxins. It heats evenly, needs up to 50% less oil, and keeps food from sticking—perfect for quick omelettes, stir-fries, and chillas. Lightweight yet sturdy, it’s built for daily use on gas or induction and easy to clean with just a wipe. Each batch is lab-tested for safety, making it a healthier, more transparent choice for your kitchen.
FAQs
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Q: Can I freeze homemade flour tortillas?
A: Yes, stack cooled tortillas with parchment paper between each one and freeze in a ziplock bag for up to 2 months. Thaw at room temperature and reheat briefly in a dry pan. -
Q: What fat works best for flour tortillas?
A: Neutral vegetable oil or extra virgin olive oil make easy, reliable tortillas, but traditional recipes often use lard or softened butter for a richer flavor and even softer texture.
Enjoy the unbeatable freshness and flexibility of homemade flour tortillas, perfect for any meal or snack. With just a few ingredients and your ceramic pan, you’ll have warm, chewy tortillas in under an hour, ready for family dinners or casual munching.
Recipe inspired by The Café Sucre Farine, In Good Flavor, YouTube, Homesick Texan, YouTube, Lady and Pups, Half Baked Harvest, YouTube, YouTube.
